Shred the leftover rotisserie chicken into bite-sized pieces. (Quick Tip: Use two forks to make shredding a breeze!)

Chop your vegetables (like bell peppers, carrots, or zucchini) and mince the garlic. Having everything prepped ahead of time keeps the process smooth and stress-free.

Heat 1 tablespoon of olive oil (or your preferred cooking oil) in a large skillet over medium heat.

Add the chopped onion and sauté for 2-3 minutes until it turns soft and translucent.

Toss in the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

Throw in your diced vegetables and cook for 3-4 minutes until they start to soften.

Add the shredded rotisserie chicken and stir to combine. Allow it to warm up for about 2 minutes.

Sprinkle in the smoked paprika, dried thyme or oregano, and a pinch of salt and pepper. Stir well to coat everything evenly.

Pour in your choice of sauce (chicken broth, heavy cream, or soy sauce) and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together beautifully.

Taste and adjust the seasoning if needed.

If you’re using optional toppings like grated cheese, sprinkle it on top and let it melt slightly.

Add a sprinkle of fresh parsley or cilantro to brighten up the dish with color and a fresh flavor.

If you’re serving this with rice, pasta, or quinoa, make sure it’s cooked and ready to go before you start the chicken mixture. This way, everything comes together effortlessly at the end.

And there you have it—a delicious, fuss-free meal that’s ready in under 30 minutes! Plate it up and enjoy the sight of your family eagerly diving in.